Upon entering the beautiful dining room (too at awe to take a photo of the whole room but found a great one taken professionally from the net), I was immediately drawn to the decoration above the long marble dining table.
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| The Krug Room |
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| This was inspired by the river that ran through the Krug estate in Champagne - I think it is called Reflection of the Dishes |
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| Apparently, the wood on this wall is imported and is the same oak used to ferment Krug champagne. |
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| View of the kitchen from the dining room |
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| There is no menu for the Krug Room, guests are served whatever Chef Uwe creates. And the dishes he created for us this evening were written in chalk on the slate wall by the entrance. |
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| Oak barrel signed by Olivier Krug, the CEO of the House of Krug |
Tonight, our dinner consisted of 12 dishes - 8 "starters", 2 main courses and 2 desserts! And of course all "washed down" with Krug Champagne! Can't wait!!
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| Course 1 - Fruit We were served a Pear and a piece of brioche |
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| Sliced open the Pear to reveal foie gras - melt in your mouth delicious! |
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| Course 2 - Caviar Counter clockwise from top left: Olive oil flavoured mock caviar (tasted horrible, like drinking oil), real caviar (yummm), Kumamoto oyster on a bed of lychee flavoured sago (best of all!), another dollop of real caviar, apple flavoured mock caviar (interesting) |
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| Course 3 - Leaves Different coloured leaves made from mushroom (the brown one), beetroot (the red one) and pumpkin (the orange one). I liked the beetroot one the best but G preferred the mushroom one. |
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| Even after we finished, the plates all looked like pieces of art. |
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| Course 4 - Benedict Steamed duck egg topped with caviar and crab meat hidden inside the egg eaten with a mother of pearl spoon. Nice! |
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| Course 5 - Papillote Scottish Salmon. This one needs a bit of DIY. |
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| We were to put the salmon cube onto the rice paper, garnish with the sauce (I forgot what sauce, result of too much champagne), caviar and edible flowers. Finally, lift and pop in mouth. |
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| Course 6 - Tea First a cup with what looked like a gold nugget. |
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| Then hot water was added - and I watched with horror as my gold nugget melted away! |
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| Voila! Morel and porcini mushroom broth with edible gold flakes. Unfortunately, most of us thought this one tasted a bit like Bovril...... |
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| Course 7 - Soap This was one of the most interesting dishes. We were first served a sponge, then a bar of soap, followed by a "bubble bath" with blue lobster from Brittany in it. To make the "bath", we then add the soap to the tub and stir. To take the bath, we were served a "towel" made of egg white and macaroni. Such fun! |
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| Course 8 - Goose First of the 2 mains. Roasted goose served on a bed of pickled cabbage, whole egg yoke and topped with truffles. The whole dish was served on cider wood that had just been burnt to give off the BBQ smell while we ate! Amazing! G enjoyed this as the egg yoke was cooked to perfection. |
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| Course 9 - Leather Second of the 2 mains. First we were served a piece of cow skin made of onion puree (the white bits) and truffle puree (the black bit). |
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| Then came the ribeye steak with sauce. I am not a steak fan but this one really is melt in your mouth delicious! Never thought I would use "melt in your mouth" to describe a piece of steak but that's what it was! |
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| Course 10 - Vacherin Mont D'or with potatoes and walnut bread. I think this is to prepare the pallet for dessert but I think we were all rather full by now and have no interest in any unnecessary carbs. Besides, the Mont D'or was very strong leaving behind a rather bitter taste which didn't go down well with us. |
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| Course 11 - Light Bulb Dessert number 1. A light bulb made of sugar and filled with coconut cream and served with a bed of ginger flavoured ice-cream. This was most innovative and was such a delight to eat. |
Finally, course 12 - Krug on the Moon. The finale.
The waiter rolled out a mat onto the marble table and brought in a tray of equipment. This dessert is a piece of art made entirely of chocolate!
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| The black ball was made of chocolate and filled with berries. When hot melted chocolate was poured over it, the black ball started to melt and mix with the berries. My favourite part of this dessert. |
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| Master piece done and we are ready to eat! |
It took us a long long time to eat through this dessert but we were no where close to finishing it. We were told that this dessert had never been finished..........
The Krug Room
1/F, Mandarin Oriental Hong Kong
5 Connaught Road Central
Central
Tel: 2825 4014
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